Gluten Free Chilli

deur Lyndall Kriedemann
The Best Gluten-Free Chili! This easy chili recipe is made with ground beef, beans, and a simple homemade blend of chili seasonings in just 30 minutes. Chili is also naturally dairy-free.

Ingredients 

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 500g 90% lean ground beef
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon garlic powder
  • 2 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups beef broth
  • 425g can petite diced tomatoes
  • 453g can red kidney beans, drained and rinsed
  • 453g can butter beans, drained and rinsed
  • 510g can tomato sauce
Instructions 
  • Add the olive oil and chopped onions to a large soup pot and cook over medium-high heat for 2-5 minutes, stirring occasionally.
  • Add the ground beef to the pot with the onions. Use a wooden spoon to break the meat apart, into smaller crumbles, stirring occasionally. Cook the meat for 6-7 minutes, until it is browned.
  • Add the chili powder, cumin, oregano, brown sugar, tomato paste, garlic powder, salt, and pepper to the meat and stir until well combined.
  • Add the beef broth, diced tomatoes (with their juice), drained kidney and butter beans, and tomato sauce to the pot and stir well, until fully combined.
  • Bring the chili to a low boil. Reduce the heat to low to medium-low). Simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
  • Remove the pot from the heat. Allow the chili to cool for 5-10 minutes before serving.
  • Store leftovers in an airtight container in the refrigerator. 

Notes

  • To freeze: place the chili in a freezer-safe container after it has completely cooled.  Chili can be frozen for up to 6 months. 
  • Defrost the chili the refrigerator overnight. Reheat the chili in the microwave or stovetop. 
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